Vegan Indian Cooking by kittee:

Cauliflower with Soy Yogurt and Peas (Gobi Hari Matar Subji)

Adapted from Lord Krishna’s Cuisine, by Yamuna Devi



  1. Core the cauliflower and cut it into large even sized flowerets (mouth-sized bites, not too small).
  2. Heat some oil in a large skillet until it is hot.
  3. Fry the cumin seeds until they brown slightly and become aromatic, then add the curry leaves or bay leaf.
  4. Add in the cauliflower, salt and stir.
  5. Sprinkle in the turmeric, paprika or cayenne and 2 tablespoons of the fresh cilantro.
  6. Stir and cook the cauliflower until it is lightly browned.
  7. Toss in 2-4 tablespoons of water, cover and reduce the heat to low.
  8. Stir the cauliflower occasionally and let cook for 15 minutes or until the cauliflower is just about tender. Do not overcook.
  9. Stir in the peas and cook until the cauliflower is tender (no more than 5 minutes).
  10. Remove from heat.
  11. Stir in the yogurt and the remaining chopped cilantro.
  12. Serve.

Vegan Indian Cooking by kittee: